The dish is a variation of my standard Indian company entree, chicken with cream sauce. The tofu version has an extra 1/4 teaspoon black pepper added to the sauce. My husband, daughter, and I enjoyed the meal. I am looking forward to trying the sauce with paneer and boiled eggs.

Ingredients

1

Lb

Firm tofu, cut into 1" cubes, about 32 cubes

1

Tsp

Salt for marinade

2

Tsps

Ground cumin

1

Tsp

Ground coriander

1/2

Tsp

Ground turmeric

1/2

Tsp

Ground red or cayenne pepper

2

Tbsps

Vegetable oil for marinade

3-5

Tbsps

Vegetable oil, for browning tofu, as needed

4

cups

Indian cream sauce with garlic, ginger, and tomatoes

1/2

Cup

Water

1/2

Cup

heavy cream

1

Tsp

Salt for sauce

2

Tsps

Garam masala

1/4

Tsp

Ground black pepper

3-6

Pods

Cardamon, lightly crushed, optional

Directions

Put tofu pieces in a flat container with a lid. Mix 1 teaspoon salt, cumin, coriander, turmeric, and cayenne in small bowl. Sprinkle spices on top of tofu. Add 2 tablespoons vegetable oil, cover, and shake to mix. Put in fridge, and marinate overnight or for at least one hour.

In a large pot, heat 3 tablespoons oil on medium high. Add as many tofu pieces as will fit in a single layer. Turn to brown on all sides. Remove browned pieces. Continue until all tofu is browned. Add more oil as needed.

Add water and Indian cream sauce to pot. Bring to a simmer. Add tofu, and simmer 10 minutes.